Description
Bronze heritage birds grown out over about six months rather than the twelve to fourteen weeks a commercial turkey gets. They walk more, so the legs work harder and taste of something, and the breast is smaller in proportion. If you are used to a broad breasted white bird, expect less white meat per pound and more depth in the dark. Air chilled, no basting solution, nothing injected.
Because the breast is narrower it dries faster, so treat the two halves differently. Dry brine three days ahead with salt and pepper, uncovered on a rack. Roast at 325F, breast down for the first hour, then turn it and cover the breast loosely with foil. Pull at 160F in the breast and 175F in the thigh, then rest a full forty minutes.
Specification
- Breed: bronze heritage, Bastrop County, Texas
- Raising: pasture, approximately 24 weeks
- Chill: air chilled, no basting solution
- Trim: whole bird, neck and giblets bagged
- Sold by: the bird, weight banded, order ahead in season
Cooking
325F oven, roughly thirteen minutes per pound, breast down for the first hour. Breast to 160F, thigh to 175F, rest forty minutes under loose foil.
Storage
Fresh birds keep three days in the fridge. If yours arrives frozen, thaw in the fridge and allow a full day for every four pounds, do not rush it on the counter.
Priya Raman (verified owner) –
Tastes like turkey rather than like a vehicle for gravy. The legs in particular were excellent. Dry brined three days as instructed.
Gordon Halliwell (verified owner) –
Worth the money once a year. Be aware the breast really is smaller than a supermarket bird, so a fourteen pound heritage feeds fewer than a fourteen pound broad breasted.
N. Castellano (verified owner) –
Bird was good and the flavour was there. Our collection ran about ninety minutes late on the day before the holiday, which was stressful with a house full of people. Told them and they were straight about it.